Zucchini and Pepper Omelette
Omelette with zucchini and pepper is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 red bell pepper
- 1 Zucchini
- 1 Garlic clove
- 2 Spring Onions
- 2 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 8 eggs
- 4 tbsp milk
- 1 tsp freshly chopped thyme
- freshly grated nutmeg
- basil (for garnish)
- thyme (for garnish)
- freshly grated parmesan (to sprinkle)
Instructions
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1.
Preheat the oven to 200°C with top and bottom heat.
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2.
Wash and clean the vegetables. Quarter the bell pepper, remove seeds and white walls, slice into thin strips. Grate the zucchini roughly, peel and finely chop the garlic. Rinse the spring onions, trim and cut into fine rings.
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3.
In a hot pan with oil, sauté the garlic until translucent, add the spring onions, bell pepper, and zucchini, stir occasionally, season with salt and pepper. Whisk the eggs with milk, fold in chopped thyme, season with salt, pepper, and nutmeg, pour over the vegetables. Tilt and turn the pan to spread the egg mixture evenly and let it set. Bake in the preheated oven for 10–15 minutes until done.
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4.
Cut the omelette into pieces, garnish with basil and thyme, arrange on toasted ciabatta slices, sprinkle with freshly grated parmesan and serve.
